Thick juicy smoked pork chops stuffed with a mixture of sausage, peppers and onions are delicious beyond words and you'll want to try these on your family and friends very soon.
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As many of you have discovered, the Texas style rub is very tasty and useful when you want a highly flavorful rub that is savory but not sweet. You can also use my original rub in this recipe with excellent results. The Texas style rub comes free when you purchase the original rub recipe.
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- Prep Time: 25 min
- Brine Time: 2 hours
- Cook Time: 1.5 – 2 hours
- Smoker Temp: 225-240°F
- Meat Finish Temp: 145°F
- Recommended Wood: Pecan
- Thick cut pork chops (1 per person with a couple of extras)
- ½ gallon of brine (recipe below)
- 1 lb of ground breakfast sausage (I used hot)
- 1/3 cup mixture of chopped onions, celery and bell peppers (this is called the trinity in cajun cooking)
- (1) batch of Jeff’s Texas style rub (purchase recipes here)
Remove the pork chops from the package and rinse using cold water
Use a sharp knife to cut a pocket in the pork chop.
Once the pockets are cut, it is time to brine the meat.
- ½ gallon of cold water
- ½ cup of coarse kosher salt
Put the cold water into a pitcher. Add the salt and stir until the salt is dissolved into the water.
The brine is now ready to use.
Place the chops into a container.
Pour the brine into the container until the meat is completely covered.
Put a lid or plastic wrap on the container and place the meat in the fridge for about 2 hours.
When the meat is finished brining, rinse well under cold water to remove any excess salt.
While the meat is brining, go ahead and prepare the stuffing mixture of sausage, onions, celery and peppers.
Because the heat is so low when smoking, we have to make sure that the vegetables are slightly soft and the sausage is browned before the smoking process begins.
Put a TBS of olive or vegetable oil along with the onions, celery and peppers into a large skillet over medium heat.
Cook for about 3-4 minutes then remove the vegetables into a small bowl.
Place the sausage into the same skillet and cook until it is just starting to turn brown.
Add the vegetables back into the mixture and continue cooking for a couple of minutes before removing the mixture from the heat.
Let the stuffing mixture cool before using.
Note: My rubs do not have a lot of salt and for this reason, you can get a lot of flavor without worrying about over-salting the food.
Be generous with the seasoning!
Set the pork chops up with the pocket facing upward.
Spoon stuffing mixture into the pocket and press it in with your fingers to make sure you are completely filling the void.
Leave the pork chops in this configuration during smoking for best results.
Note: They need to sit up so the stuffing does not fall out during the cooking process but try to leave a little space between the sides, as I did in the picture above, to allow the smoke and heat to maneuver around them.
Place the pan of pork chops on the smoker grate
Per the USDA, pork is safe and ready to eat at 145°F so you will want to use a digital probe meat thermometer such as the Maverick ET-733 to monitor the temperature of one of the chops while it is in the smoker.
This type of thermometers allows you to know the temperature of the meat without having to open the door of the smoker.
Note: you can also use a thermapen to check the temperature once the pork chops get close to being done. The new Mk4 reads in about 3 seconds or less and I always keep mine close by anytime I am cooking.
When the pork reaches 145°F, remove them from the smoker.
Serve immediately with a nice salad or other sides.
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Sausage Stuffed Smoked Pork Chops
- Thick cut pork chops ((1 per person with a couple of extras))
- ½ gallon of brine ((recipe below))
- 1 lb of ground breakfast sausage ((I used hot))
- 1/3 cup mixture of chopped onions (, celery and bell peppers (this is called the trinity in cajun cooking))
- (1) batch of Jeff’s Texas style rub
- Rinse pork chops under cold water.
- Make a brine solution using ½ gallon of cold water and ½ cup of coarse kosher salt.
- Mix the water and salt together until the salt is dissolved.
- Place the pork chops in a lidded container.
- Pour the brine solution over the chops until they are covered.
- Cover with a lid or plastic wrap and place in the fridge.
- Brine for about 2 hours.
- Remove from brine and rinse to remove any extra salt.
- Sauté about a 1/3 cup mixture of celery, onions and bell peppers with 1 TBS of cooking oil.
- Remove vegetables and brown 1 lb of breakfast sausage in the same pan.
- Add the vegetables to the sausage to combine and remove from heat to cool.
- Season pork chops with Jeff's Texas style rub recipe inside the pocket and on the outside.
- Stuff the chops with the sausage mixture.
- Leave the pork chops sitting pocket side up leaning against the side of a foil pan.
- Place the pan of pork chops on the smoker grate.
- Smoke cook the meat for about 2 hours or until they reach 145°F in the thickest part.
- Serve immediately.